2 eggs, normal size
1.5 dl sugar
1/5 dl walnuts
2.5 dl wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2.5 dl finely grated carrots
1.25 dl cooking oil such as sunflower oil or corn oil
Set the oven to 200 degrees ordinary oven.
Take out muffin tins and put on a plate.
Roughly chop walnuts.
Hatch eggs in a bowl. Add the sugar. Whisk fluffily for a few minutes with an electric whisk.
Measure out flour, cinnamon, baking powder and salt in a bowl.
Peel and grate the carrots.
Whisk the oil – first drop by drop – into the egg mixture. Then you can add it in an even stream.
Mix egg mixture and flour mixture into a batter.
Add and stir in grated carrots and walnuts.
Distribute the batter in the muffin tins – I got 10 tins with about 0.75 dl in each tin.
Bake the muffins in the middle of the oven for about 10-15 minutes until they have taken on color on top.
Remove and allow to cool before serving. Allow to cool completely if you want to spread on frosting.
FROSTING: Bring out the butter and let it warm to room temperature.
Measure out cream cheese and sugar as well as vanilla sugar in a bowl.
Add the butter and stir until smooth.
Garnish the muffins when they have cooled by spreading and spreading or sprinkling frosting. Sprinkle a small top on each.